This charming white roll cake with whole oranges takes the meaning of refreshing to a new level! The tangy acidic orange goes really well with the sweet soft sponge. Packed with all the goodness of oranges and the happiness of cake, what more could you ask for?
WHITE ROLL CAKE WITH WHOLE ORANGES
Makes 1 x ~20-24cm roll cake
A: White Roll Cake
10g Granulated sugar
30ml Vegetable Oil
1 tsp Vanilla Extract
30g Cake Flour sifted
15g Corn Starch sifted
3 Egg Whites (30-35g / egg white) or whites from 55-60g eggs.
Pinch of fine salt
¼ tsp Cream of Tartar
50g Granulated sugar
B: Fruits & Garnish
3 – 4 Small to medium sized oranges, peeled
150ml Whipping Cream, whipped
20g Confectioner’s sugar
Optional: Grated orange rind & Lime Peels
- Preheat oven to 160 degree Celsius. Line a baking tray (10” x 15”) or slightly smaller with baking paper.
- In a small bowl, mix sugar(10g), milk, vegetable oil & vanilla extract till well combined.
- Fold in the flour and then mix till there are no more lumps. Mixture should form ribbons that disappear back into the batter.
- Meringue: In another bowl, beat egg whites with salt and cream of tartar till bubbly or soft peaks. Add in sugar (50g) in 3 batches then continue to beat on high speed till stiff peaks.
- Fold 1/3 of the meringue into the wet mixture and mix till well combined. Then fold in the rest of the meringue gently tilL well combined.
- Pour cake batter into baking tray and even out with an off-set spatula.
- Give the tray a few bangs on the table to remove any large air bubbles.
- Bake for 20-25 mins till cooked.
- Remove baking paper and cool cake on a cooling rack.
- Roll cake width wise and wrap it with a cling wrap.
- Let cool and chill in the fridge for 20 mins
- Add confectioner’s sugar to whipping cream and whipped till set.
- Spread a thin layer of whipped cream onto ¾ of the cake.
- Pour the rest into a small piping bag.
- Line up oranges in a row and start rolling slowly and gently.
- Trim away any excess cake from the sides.
- Pipe whipped cream on top of the cake in any pattern you like
- Garnish by sprinkling orange rind and lime peels.
NB: I highly advocate reducing food waste. For this recipe, you can turn the egg yolks into something else – lemon curd, Hollandaise sauce, Homemade Mayonaise, Creme Brulee, Pastry Cream for Choux Puffs and more!
– Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!-
About the author:
Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Follow Candice on Instagram @dice97